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Easy Paleo Chicken Marsala
Easy Paleo Chicken Marsala
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
30-Minute Paleo Chicken with Prosciutto, Mushrooms, and Marsala Wine - A rich and hearty dish bursting with flavor.
Ingredients:
  • 4 skinless, boneless chicken breast halves
  • sea salt and ground black pepper to taste
  • 1 tablespoon extra-virgin olive oil, or more as needed
  • 2 tablespoons unsalted butter, divided
  • 6 (1 ounce) slices prosciutto, cut into thirds
  • 1 small shallot, minced
  • 8 ounces crimini mushrooms, stemmed and halved
  • 0.5 cup sweet Marsala wine
  • 0.5 cup chicken stock
  • 0.25 cup chopped flat-leaf parsley
Instructions:
  • Lay chicken cutlets between sheets of plastic wrap on a flat surface, then tenderize them to 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper.
  • In a large skillet over medium-high heat, melt 1 tablespoon of olive oil and 1 tablespoon of butter until sizzling. Add chicken cutlets and cook until golden brown on both sides, about 5 minutes per side. Transfer chicken to a plate and set aside.
  • Reduce heat to medium. If necessary, add olive oil to the skillet. Cook and stir prosciutto and shallots until warmed, about 1 minute. Brown mushrooms for about 5 minutes. Season with salt and pepper. Pour wine into the skillet; let flavors combine for about 1 minute. Add chicken stock; simmer and stir until the sauce slightly thickens, about 1 minute.
  • Melt 1 tablespoon of butter in the skillet. Add chicken and simmer until heated through, about 1 minute. Sprinkle with parsley, salt, and pepper. You can use Bella mushrooms instead of cremini. Avoid overcrowding the pan. Transfer chicken to a platter to keep warm. If prepping ahead, brown the chicken, refrigerate, then bake at 300°F for 15 minutes with sautéed ingredients.

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